I developed this festive recipe for Butternut Squash and Brie Crostini for Mealthy.com
This is one of those recipes that looks too good to eat, but don’t let that stop you because these crostini are delicious. The colors just scream Holiday and so does the flavor. Butternut squash, honey, pomegranate, and sage come together to make a delicious topping for melty baked brie that all sit on top of slices of whole grain baguette.
The hardest thing about making this recipe is cutting up the squash and removing the pomegranate seeds. But the good news is, there are shortcuts available to cut the prep time in half. Fresh or frozen, riced or diced butternut squash will eliminate the chopping and you can find pomegranate seeds in the produce section of most supermarkets, so no excuses!
- 2 tablespoons olive oil
- 4 cups diced butternut squash *
- 1/2 cup coarsely chopped dried cranberries
- 1/2 cup pomegranate seeds
- 2 tablespoons honey
- 2 tablespoons chopped fresh sage
- 8 ounces brie cheese, thinkly sliced
- 1 whole grain baguette, cut into 1/2 slices (about 20 slices)
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Preheat oven to 400°F.
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Heat olive oil in large nonstick skillet over medium heat. Add squash and cook, stirring occasionally, until squash is tender, about 8 minutes.
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Stir in cranberries and pomegranate seeds. Cook until heated through, about 2 minutes. Stir in honey and sage.
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Arrange baguette slices on baking sheet. Bake until crisp, about 5 minutes. Turn slices over. Arrange brie on baguette slices, breaking pieces as needed to fit. Bake until cheese is slightly melted, about 2 minutes.
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To serve, spoon squash mixture on baguette slices.
* For a real timesaver, substitute 1 (16-oz.) package frozen diced squash for fresh squash. Reduce the first cook time to 3 minutes.
